Clostridium difficile survives minimal temperature recommended for cooking ground meats

Alexander Rodriguez-Palacios; Richard J Reid-Smith; Henry R Staempfli; J Scott Weese

doi:10.1016/j.anaerobe.2010.05.004

Clostridium difficile survives minimal temperature recommended for cooking ground meats

Anaerobe. 2010 Oct;16(5):540-2. doi: 10.1016/j.anaerobe.2010.05.004. Epub 2010 May 19.

Authors

Alexander Rodriguez-Palacios¹, Richard J Reid-Smith, Henry R Staempfli, J Scott Weese

Affiliation

¹ Department of Clinical Studies, University of Guelph, Guelph, ON, Canada. rodriguez-palacios.1@osu.edu

PMID: 20488251
DOI: 10.1016/j.anaerobe.2010.05.004

Abstract

We quantified the thermal inhibitory effect of 71°C (recommended for cooking ground meats), and re-heating at 85°C, on food- and food-animal-derived Clostridium difficile spores. All C. difficile strains tested (n=20) survived 71°C for 2 h, but 90% died within 10 min when re-heated at 85°C. Current cooking recommendations would need revision to include C. difficile.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Clostridioides difficile / isolation & purification
Clostridioides difficile / pathogenicity*
Clostridioides difficile / physiology
Colony Count, Microbial
Consumer Product Safety
Cooking*
Foodborne Diseases / microbiology*
Hot Temperature
Meat Products*
Spores, Bacterial